Culinary Services

PRIVATE DINING ON LAND AND SEA

My culinary style is rooted in bright flavours, global inspiration, and a relaxed, island-forward approach to cooking. From private villa dinners to yacht charters and retreats, I create meals that feel fresh, vibrant, and nourishing. Every menu is built around your tastes, dietary needs, and the rhythm of your trip.

Sample Menu
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Services

  • Private Chef Services

    Perfect for families, wellness-focused travelers, groups that love slow, intentional meals, or anyone who wants to skip the grocery store and stay in their swimsuits.

    What’s Included

    Menu planning designed around YOU

    2 - 3 fresh, chef-prepared meals each day

    Light snacks + infused waters

    Full kitchen reset + clean-up

    Pantry management

    Pricing

    Two Meals/Day: $300 USD per day — for up to 6 guests

    Three Meals/Day: $375 USD per day — for up to 6 guests

    Groceries are billed at cost (receipt provided) + 10% provisioning fee if I handle all sourcing

    Minimum booking of 3 days/week

  • Intimate Events

    Perfect for celebrations, villa dinners, intimate gatherings, and “we just want a gorgeous meal cooked for us tonight.”

    What’s Included

    Customized menu (3–6 courses)

    Chef service from prep to cleanup

    Table styling with island touches

    Dietary adjustments as needed

    Pricing

    Base Chef Fee: $175 USD

    Base Bartender/Service Fee: $150

    Menu Price Per Person:

    3 courses — $65 pp

    4 courses — $85 pp

    5–6 course tasting menu — $120–$160 pp

    Groceries: billed at cost (receipt provided) + 10% provisioning fee if I handle all sourcing

  • Retreat & Multi-Day Catering

    Designed to nourish groups with intentional meals, aligned energy, and seamless scheduling.

    What’s Included:

    Complete culinary program tailored to retreat theme

    Hydration stations + teas

    Ingredient sourcing + provisioning

    All prep, cooking, plating, and cleanup

    Dietary support (gluten-free, dairy-free, pescatarian, etc.)

    Coordination with retreat schedule + activities

    On-site hosting + service

    Pricing

    $300 per day (3-day minimum) + server

    $60 - $100+ per person per day (menu & meal plan dependent)

    Groceries are billed at cost (10% provisioning fee)

  • Yacht & Charter Cuisine

    Fresh, boat-friendly catering for day sails or multi-day charters.

    What’s Included

    Menu development for the trip

    Prepared dishes OR full onboard chef service

    Provisioning + dietary management

    Breakfast, lunch, dinner, snacks, specialty nights

    Pricing

    $350 per day

    $60 - $100+ per person per day (menu & meal plan dependent)

    Groceries billed at cost (plus optional 10% provisioning fee)

A bowl of fried cauliflower topped with yogurt sauce, pomegranate seeds, chopped herbs, and flower petals.
Cooking seafood dish with lemon slices, fresh herbs, and grilled lemon half in a skillet.
Plates of lobster tail, black pasta with breadcrumbs, and assorted small bowls of soup and vegetables on a table.
A table set with drinks and a variety of colorful dishes including salads, fried food, a soup, and a large decorated vegetable platter, with multiple glasses of orange cocktails garnished with lemon slices.
A glass bowl of a creamy, frothy beverage topped with cocoa powder, colorful edible flower petals, and a sugar cube, placed on a wooden table with narrow dark stripes.
Skewers with pasta, tomatoes, and herbs on a black slate serving platter held outdoors near water.
Seared scallops on a swirl of orange purée, garnished with chopped pistachios and herbs, with small bowls of quinoa salad in the background.
Display of multiple breakfast plates with crostinis topped with tomato, cheese, and herbs, small bowls of blueberries, and slices of ham, with someone spooning sauce onto a dish.
A plate of whipped dessert topped with pomegranate seeds, nuts, and chocolate syrup held over water with boats and mountains at sunset in the background.
plates with grilled lamb chops, chopped nuts, and garnishes decorated with pink orchids.
Two bowls of smoothie topped with raspberries, banana slices, granola, shredded coconut, and edible flowers on a dark table.
Three plates of grilled fish with leafy greens, lime wedges, and radish slices
Plate with grilled chicken skewers topped with sauce, served with rice garnished with a pink flower petal, a small bowl of stir-fried vegetables, microgreens, and a lime wedge.
A close-up of a plated steak with a side salad and roasted potatoes, with additional plates of steak and sides visible in the background, set on a table.
Plates of roasted carrots, rice, and a grilled chicken breast with herbs, garnished with sauce and herbs.
Hand holding a bowl of smoothie topped with berries, coconut flakes, granola, and flower petals over the ocean water.
Scarlet shrimp served on a white plate with quinoa salad, garnished with parsley and drizzled with olive oil.
A person holding a black rectangular plate with four halved passion fruit topped with yellow custard and mint leaves, and a streak of passion fruit pulp on whipped cream, garnished with powdered sugar, in a cozy restaurant setting.
A top-down view of a meal featuring two bowls of poke with raw fish, edamame, and vegetables, with chopsticks, a small bowl of cubed fruit, and a menu on a woven placemat.
Two plates of grilled chicken salad with greens, purple vegetables, and chopped green onions on a dining table with blue napkins and silverware.
A white plate with cooked chickpeas, green vegetables, and cooked shrimp topped with a slice of lemon.
A person holding a white plate with a small ramekin of crème brûlée topped with berries, surrounded by sliced kiwi, a physalis, dried rose petals, and a decorative brown leaf.
A plate with grilled steak topped with sliced garlic, baked stuffed tomatoes, and roasted sliced potatoes, with a side of greens and herbs. In the background, a bowl of couscous and a bottle of red wine, along with two red pepper mills, are on the ta
Seared scallops garnished with bacon bits and green sauce on a white rectangular plate, with a floral arrangement in the background.
Chocolate mousse topped with pomegranate seeds, served in a glass bowl with a silver spoon on a dark coaster, placed on a blue striped fabric surface.
Two white square plates of sashimi with purple cabbage, green seaweed, ginger, black sesame seeds, and soy sauce on a wooden table, surrounded by large green leaves.
Two yellow smoothies topped with ginger slices and bamboo straws on a black slate and cork coaster, with a potted succulent plant in the background, on a wooden table near the ocean.
A dining scene with a white plate of mixed grilled vegetables and fried calamari, a glass of red wine, and another plate of food in the background on a wooden table, with a blurred boat and water in the background.

Client Reviews

Kelley Nichols (Charter Guest)

“Lexy was an incredible first mate whose culinary skills were second to none. Every morning to the most beautiful breakfast! Everyday was something different and delicious.”

Dustin & Jessica (Villa Guests)

“The food was amazing – Lexy is an incredible chef – every meal was perfection.”

The Bley Family (Charter Guests)

“Lexy’s incredible meals will be talked about – and (attempted to be) recreated in our own kitchen – for years to come.”

Maria (Retreat Guest)

“Lexy’s meals were a standout. Each dish was flavorful, well-prepared, and beautifully presented.”

The Falconers (Charter Guests)

“If there is a better chef in the Caribbean I’d be surprised. Her range of cuisine was amazing and nothing was impossible!”

The Kurdelmeyers (Charter Guests)

“Lexy’s food was beyond good. Everything was so creative, flavorful, beautifully presented, and always tailored to our needs. Breakfast, lunch, dinner, snacks, specialty cocktails, and desserts were always 10 out of 10.”

Randy & Colleen (Charter Guests)

“Lexy is a fantastic chef - she made every single meal feel gourmet, special, home-cooked…because it all was. From steak, to scallops, to fish tacos, to creme brûlée, to eggs Benedict, to fresh salads, to paella - it was all so satisfying.”

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